Recipe: <!-- -->Brown Rice Spring Vegetable Risotto<!-- -->
While the nature of brown rice means that this dish takes longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to the seasonal produce available.
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Cooking tools:
- Pot
- Slotted spoon
- Mixing bowl
- Ice water bowl
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Colander
- Grater
- Measuring spoon
- Ladle
- Kitchen shears
Ingredients
- 4 cups low-sodium vegetable broth
- 1/2 pound (about 1/2 bunch) asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, finely chopped
- 2 cups short-grain brown rice
- 2 carrots, chopped
- 2 zucchini, chopped
- 1/2 cup fresh or frozen and thawed peas
- 2/3 cup grated Parmesan
- 1 tablespoon butter
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
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